When kelp stock is infused with dried skipjack tuna flakes, or katsuobushi, it becomes another common Japanese stock, dashi. Dashi is a must-have ingredient that is the bast of everyone's favorite miso soup, udon and ramen broth, ponzu sauce, and many other recipes. To make dashi stock you must first make kelp stock by soaking kelp in water overnight. <br /> <br />People often call these flakes "bonito" fish flakes, but the fish that is actually used to make dried fish flakes is skipjack tuna. When you purchase died fish flakes look for those flakes that are glossy and lighter in color.

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